Sunday, 2 June 2013

A soupçon of Le Cordon Bleu


Is there anything better than butter?

I spent my Saturday on a one day Cordon Bleu course. I suppose I’m sort of testing out how serious I am about food forming some part of my career in the future. School dinner cook or something of that ilk, perhaps.

And I had a really good day. 

It started off on somewhat shaky ground as we were introduced to our chef for the day. Now, in my head, from watching Julia & Julie probably, I’d had an idea of Le Cordon Bleu. 

And in that mental picture, I would make very classical French cuisine under the tutelage of a steely and uncompromising Chef in a tall hat. He’d be called Chef Henri-Paul Durand-Fournier le IV, or something like that.

In reality, mine was called Chef Alan.
Chef Alan.

To be fair, although he under-delivered on the name, he over-delivered on enthusiasm and proficiency. Alan put us through our paces and no mistake.

I learned that the small investment of a melon baller allows you to do pomme parisiennes to wow dinner party guests. I learned that I really should dry-cure my own fish. And I learned that I probably need to do a butchery course, stat.

So, as she was Le Cordon Bleu’s most famous alumnus, I’m going to leave you with a quote from the film about Julia Child, Julia & Julie.
It sums up my own view on the beauty of butter, of which we used a bold and brave amount yesterday.

“And let me say this. Is there anything better than butter?
Think it over.
Every time you taste something that's delicious beyond imagining, and you say, "What is in this?" The answer is always going to be "butter."
The day there's a meteorite heading toward the earth and we have 30 days to live, I am going to spend it eating butter.
Here's my final word on the subject. You can never have too much butter. “

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